I Can't Believe It's Not Fattening!: Over 150 Ridiculously Easy Recipes for the Super Busy

From the New York Times Bestselling author of The Biggest Loser cookbooks: amazingly simple, super-speedy, and decadent recipes that taste sinful but are 100 percent guilt-free
 
Devin Alexander lives by the motto that "twenty minutes in the kitchen can save you 3 hours on the treadmill!" The chef and author of The Biggest Loser Cookbook  has maintained a weight loss of fifty-five pounds for almost twenty years by transforming the decadent dishes that we all crave into fantastic lo-cal indulgences.  Now, she shows us how to make those mouthwatering favorites in mere minutes. Because—let's face it, we want what we want and we want it NOW!
 
With simple, super easy-to-follow recipes for delectable dishes such as Unbelievable Easy Chicken Parmesan, Carmelized Apple Buuter-Topped Pork Chops, Bacon Cheeseburger,  and even a Peppermint Brown "Pizza," you can now whip up fantastic, slimming meals in the time it would take to go through the drive-thru.

Featured Recipe: Chicken Breasts with Goat Cheese and Fire-Roasted Tomatoes

This dish is exceptionally easy to make and worth every second. That said, there is one thing to note: Be careful when checking the chicken for doneness. The tomatoes will likely drip into the chicken. If you cut into the chicken or poke it with a fork to test for doneness, be sure it’s not the liquid from the tomatoes making the chicken look pink even if it’s not.

Ingredients

• 4 (4-ounce) trimmed boneless, skinless chicken breasts
• Sea salt and pepper, to taste
• Olive oil spray
• 1/2 cup canned, drained, diced fire-roasted tomatoes or fire-roasted tomatoes with garlic
• 2 ounces (about 1/2 cup) goat cheese crumbles
• 2 tablespoons finely slivered fresh basil leaves, or more to taste (optional)

(Serves 4)
Hands-on Time: 7 Minutes
Hands-off Time: 5 to 9 Minutes

Directions

Preheat the oven to 350 degrees F.

Season the chicken with salt and pepper.

Place a medium ovenproof nonstick skillet over high heat. When it’s hot, lightly mist the skillet with spray and immediately add the chicken side by side to the pan so it does not touch. Cook the chicken just until it is golden brown on the outsides, 1 to 2 minutes per side.

Remove the pan from the heat and top each piece of chicken evenly with about 2 tablespoons of the tomatoes, followed by about 1/2 ounce of the cheese. Transfer the skillet to the oven and bake the chicken until it is no longer pink inside and the cheese is melted, 5 to 9 minutes. Top evenly with the basil, if desired. Serve immediately.

Makes 4 servings. Each (1 topped breast) serving has: 171 calories, 29 g protein, 2 g carbohydrates, 4 g fat, 2 g saturated fat, 72 mg cholesterol, trace fiber, 198 mg sodium

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